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Homemade Recipes By Tharavy, Los Angeles, CA (2026)

05/01/2025

Watermelon Strawberry Smoothie
Ingredients:
2 cups seedless watermelon, cubed and frozen
1 cup strawberries, hulled and frozen
½ cup plain Greek yogurt or vanilla yogurt
½ cup coconut water or regular water (more as needed)
1–2 tablespoons honey or agave syrup (optional, to taste)
Juice of ½ lime (optional, for extra brightness)
Instructions:
Blend:
In a blender, combine the frozen watermelon, frozen strawberries, yogurt, and coconut water. Blend until smooth and creamy. Add more water as needed to reach your desired consistency.
Taste and Sweeten:
Taste the smoothie and add honey or agave syrup if you’d like it a little sweeter. Add lime juice for a fresh, tangy kick.
Serve:
Pour into glasses, garnish with a slice of lime or a strawberry if you like, and enjoy immediately!
Tips:
Make it Vegan: Use a plant-based yogurt like almond or coconut yogurt.
Extra Chill: Freeze your watermelon cubes a
Boost It: Add a handful of spinach or a scoop of protein powder for extra nutrition!
Would you like a version of this smoothie made into smoothie popsicles too? 🍉🍓🍦

05/01/2025

Spinach, Mushroom, and Ricotta Stuffed Zucchini
Ingredients:
4 medium zucchinis
1 tablespoon olive oil
1 cup mushrooms, finely chopped
2 cups fresh spinach, chopped
1 cup ricotta cheese
½ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon black pepper
½ cup shredded mozzarella cheese (optional, for topping)
Fresh basil or parsley, for garnish
Instructions:
Prep:
Preheat Oven:
Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
Prepare Zucchini Boats:
Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the center flesh, leaving about ¼-inch thick shells. Place them cut-side up in the baking dish.
Make the Filling:
Sauté Vegetables:
In a skillet over medium heat, heat olive oil. Add mushrooms and cook until softened, about 5 minutes. Stir in garlic and spinach; cook until the spinach is wilted, about 2 minutes. Remove from heat and let cool slightly.
Mix the Filling:
In a bowl, combine ricotta cheese, Parmesan, egg, salt, and pepper. Stir in the cooked mushroom-spinach mixture.
Assemble:
Stuff the Zucchini:
Spoon the ricotta mixture evenly into the hollowed zucchinis. Sprinkle shredded mozzarella cheese over the top if using.
Bake:
Bake for 20–25 minutes, or until the zucchini is tender and the cheese is melted and slightly golden.
Garnish and Serve:
Sprinkle with fresh basil or parsley before serving. Enjoy hot!
Tips:
Extra Flavor: Add a pinch of red pe
Make it a Meal: Serve with a side salad or garlic bread for a complete meal.
Low Carb Option: These stuffed zucchinis are naturally low-carb and keto-friendly!
Would you like me to also give you a quick make-ahead freezer version for meal prepping? 🌱✨

05/01/2025

Hawaiian BBQ Chicken & Pineapple Foil Packets
Ingredients:
2 tablespoons soy sauce
1 red bell pepper, diced
1 red onion, diced
4 boneless, skinless chicken breasts
1½ cups pineapple chunks (fresh or canned, drained)
1 cup BBQ sauce (your favorite brand)
1 tablespoon olive oil
Salt and black pepper, to taste
2 tablespoons chopped fresh cilantro or parsley, for garnish
Cooked rice, for serving (optional)
Instructions:
Prep:
Preheat:
Preheat grill to medium-high heat (about 400°F), or preheat oven to 400°F if baking.
Make the Sauce:
In a small bowl, mix the BBQ sauce and soy sauce together. Set aside.
Assemble:
Build Packets:
Tear four large sheets of heavy-duty aluminum foil. Lightly drizzle olive oil in the center of each sheet.
Layer Ingredients:
Place one chicken breast in the center of each foil piece. Season with salt and pepper. Top each with a handful of pineapple chunks, bell pepper, and red onion.
Sauce It:
Spoon the BBQ sauce mixture generously over the top of each packet.
Seal Packets:
Fold the sides of the foil over the chicken and vegetables, sealing tightly to make a packet.
Cook:
Grill or Bake:
Grill: Place foil packets on the grill and cook for 20–25 minutes, flipping halfway through.
Oven: Place packets on a baking sheet and bake for 25–30 minutes.
Check:
Carefully open a packet and check that the chicken is cooked through (internal temperature should reach 165°F).
Serve:
Garnish and Enjoy:
Sprinkle with chopped cilantro or parsley before serving. Serve over rice if desired!
Tips:
Veggie Swap: Add zucchini, snap peas, or mushrooms for extra color and flavor.
Sauce Upgrade: Use a spicy or pineapple-flavored BBQ sauce for even more tropical vibes.
Make Ahead: Assemble the packets up to 1 day ahead and keep refrigerated until ready to cook.
Would you also like a version of this recipe customized for campfire cooking? 🔥⛺

04/30/2025

Garlic Butter Steak Bites & Creamy Pesto Alfredo Tortellini

Ingredients:

Salt and black pepper, to taste
1 tablespoon olive oil
3 tablespoons butter

04/30/2025

Roasted Parmesan Squash
Ingredients:
Salt, to taste
Black pepper, to taste
¼ cup grated Parmesan cheese
2 medium squash (yellow squash or zucchini), thinly sliced
1–2 tablespoons olive oil
Instructions:
Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Squash:
Thinly slice the squash into even rounds. Place the slices in a single layer on the prepared baking sheet.
Season:
Lightly drizzle olive oil over the squash. Sprinkle with salt, pepper, and Parmesan cheese.
Roast:
Bake for 15 minutes, or until the squash is tender and the Parmesan is golden and slightly crispy.
Serve:
Enjoy hot as a simple side dish or snack!
Tips:
Extra Crispy: Broil for the last 1–2 minutes if you want the cheese extra crispy.
Flavor Boost: Add a pinch of garlic powder or Italian seasoning before roasting.
Cheese Swap: Try using shredded mozzarella or Asiago for a twist!
Would you like a quick version for a printable recipe card too? 🎴

04/30/2025

No Bake Lemon Pie
Ingredients:
1 (14-ounce) can sweetened condensed milk
½ cup fresh lemon juice (about 2–3 lemons)
1 tablespoon lemon zest
1 (9-inch) graham cracker crust (store-bought or homemade)
1 (8-ounce) tub whipped topping (like Cool Whip), thawed
Additional whipped topping and lemon slices, for garnish
Instructions:
Mix the Filling:
In a large bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth and creamy.
Fold in the Whipped Topping:
Gently fold in the thawed whipped topping until fully combined and fluffy.
Assemble the Pie:
Spoon the lemon filling into the graham cracker crust and spread it evenly.
Chill:
Refrigerate the pie for at least 4 hours, or until set and firm.
Serve:
Top with extra whipped topping and lemon slices just before serving for a pretty presentation.
Tips:
Fresh Lemon Juice: Freshly squeezed juice makes a big difference in flavor — avoid bottled if you can!
Quick Set: If you're short on time, pop the pie in the freezer for about 1 hour to firm up faster.
Extra Fancy: Sprinkle a little extra lemon zest on top for a gorgeous pop of color and flavor.
Would you like me to also give you a few flavor variations you can try with this no-bake pie? 🍋✨

04/30/2025

Dill Pickle Ranch Chicken Wings
Ingredients:
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
2 pounds chicken wings, split and tips removed
1 cup dill pickle juice (from a jar of pickles)
1 tablespoon olive oil
2 tablespoons ranch seasoning mix
Fresh dill, chopped (optional, for garnish)
Ranch dressing, for dipping (optional)
Instructions:
Marinate the Wings:
Place the chicken wings in a large zip-top bag or bowl. Pour the dill pickle juice over the wings, ensuring they are fully submerged. Seal and refrigerate for at least 2 hours, or up to overnight for extra flavor.
Prepare for Baking:
Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly spray the rack with nonstick cooking spray.
Season the Wings:
Drain the wings and pat them dry with paper towels. In a large bowl, toss the wings with olive oil, ranch seasoning, garlic powder, onion powder, and black pepper until evenly coated.
Bake the Wings:
Arrange the wings in a single layer on the prepared rack. Bake for 40-45 minutes, flipping halfway through, until golden brown and crispy.
Serve:
Garnish with chopped fresh dill, if desired. Serve hot with ranch dressing for dipping.
Tips:
Crispier Wings: After marinating, make sure to dry the wings thoroughly. Moisture can prevent them from getting crispy!
Air Fryer Option: Cook at 400°F for about 20-25 minutes, shaking the basket halfway through.
Extra Tangy: Add a splash of pickle juice to your dipping ranch sauce for a flavor boost!
Would you also like a quick version for an Instagram or Pinterest caption? 📸✨

04/30/2025

Blueberry Lemonade Buttermilk Cake
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest (from 1 large lemon)
1/4 cup fresh lemon juice
1 cup buttermilk
1 1/2 cups fresh blueberries (plus extra for garnish)
1 tablespoon all-purpose flour (for tossing the blueberries)
For the Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1–2 tablespoons buttermilk
Instructions:
1️⃣ Prepare Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2️⃣ Mix Dry Ingredients:
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3️⃣ Cream Butter and Sugar:
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the lemon zest and lemon juice.
4️⃣ Combine Wet and Dry:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5️⃣ Fold in Blueberries:
Toss the blueberries with 1 tablespoon of flour (to prevent sinking) and gently fold them into the batter.
6️⃣ Bake:
Pour the batter into the prepared pan and spread it evenly. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
7️⃣ Make the Glaze:
In a small bowl, whisk together powdered sugar, lemon juice, and buttermilk until smooth. Drizzle over the cooled cake.
8️⃣ Serve:
Garnish with extra blueberries if desired. Slice and enjoy!
Recipe Details:
Prep Time: 20 minutes
Bake Time: 35–40 minutes
Total Time: About 1 hour
Course: Dessert
Cuisine: American
Servings: 12–15
Calories: ~310 per serving
💡 Tips:
Substitute Greek yogurt for buttermilk if you’re in a pinch!
This cake stays super moist — even better the next day!
A sprinkle of powdered sugar on top before serving makes it extra pretty.
Would you also like a mini loaf version or a cupcake version of this cake recipe too? 🧁🍋

04/22/2025

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats
Ingredients:
4 medium zucchini
1 cup ricotta cheese
1 cup fresh spinach, chopped
1 cup mushrooms, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
1/4 cup breadcrumbs (optional)
1/4 cup shredded mozzarella (for topping)
Directions:
Preheat the oven to 375°F (190°C).
Cut the zucchini in half lengthwise and scoop out the insides, leaving a thin shell. Set the zucchini boats aside and chop the scooped-out zucchini flesh.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened.
Add the chopped zucchini flesh, mushrooms, and spinach to the skillet. Cook for an additional 5 minutes until the vegetables are soft and the spinach has wilted.
Remove from heat and stir in ricotta cheese, Parmesan, Italian seasoning, salt, and pepper. Mix until well combined.
Spoon the ricotta mixture into each zucchini boat, filling them generously.
Sprinkle breadcrumbs and shredded mozzarella on top of each stuffed zucchini boat.
Place the boats in a baking dish and bake for 25-30 minutes, or until the zucchini is tender and the cheese is golden and bubbly.
Remove from the oven and serve warm.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 180 kcal per serving | Servings: 4 servings

04/22/2025

BEST EVER STRAWBERRY CAKE - Don't Lose This
Ingredients
1 box white cake mix
3 tbsp plain flour
1 (3 Oz) box strawberry jello
1/2 cup water
3/4 cup oil, I used canola oil
2 cup fresh or frozen pureed strawberries (one cup for cake & one cup for icing)
4 eggs
Instructions
Combine cake mix, flour, Jello and water. Add oil and eggs, one at a time, beating well between. Add strawberries. Beat 2 minutes. Pour batter into well greased and floured 9×13 pan. Bake at 350* for about 45 minutes.
CREAM CHEESE ICING: adapted from Paula Deen online recipe
1 stick butter softened
1 8 oz. pkg. cream cheese, softened
1 cup frozen or fresh pureed strawberries
3 cups powdered sugar
Add all ingredients to a mixing bowl and mix with mixer until creamy. Pour over cake after it cools from the oven. Add a strawberry to top for garnishment or pureed strawberries to top. Eat and Enjoy!

04/21/2025

Sausage, Egg and Cream Cheese Hashbrown Casserole
Ingredients:
- 1 lb breakfast sausage
- 1 (30 oz) package frozen hashbrowns
- 8 oz cream cheese, softened
- 6 eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F and grease a 9x13 inch baking dish.
2. In a skillet, cook sausage over medium heat until browned and crumbled. Drain excess grease.
3. In a large mixing bowl, combine cooked sausage, hashbrowns, cream cheese, eggs, milk, cheddar cheese, salt, and pepper. Mix until well combined.
4. Pour mixture into prepared baking dish and spread evenly.
5. Bake for 45-50 minutes, or until the casserole is set and golden brown on top.
6. Let cool for a few minutes before serving. Enjoy!

04/21/2025

Funnel Cake Bites Recipe
These mini versions of the classic fair treat are crispy, fluffy, and oh-so-delicious! Perfect for sharing (or not!).
Ingredients:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 large egg
• 3/4 cup milk
• 1/2 teaspoon vanilla extract
• Vegetable oil for frying
• Powdered sugar for dusting
Instructions:
1. Prepare the Batter:
In a mixing bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, combine the egg, milk, and vanilla extract. Gradually mix the wet ingredients into the dry ingredients until smooth.
2. Heat the Oil:
Heat about 2 inches of vegetable oil in a deep saucepan to 375°F (190°C).
3. Fry the Bites:
Using a small spoon or cookie scoop, drop spoonfuls of batter into the hot oil. Fry for about 1-2 minutes per side, or until golden brown. Remove and drain on paper towels.
4. Dust with Sugar:
Once slightly cooled, generously dust the bites with powdered sugar.
5. Serve and Enjoy:
Serve warm with dipping sauces like chocolate, caramel, or fruit preserves for an extra treat!

Homemade Recipes By Tharavy

05/01/2025

05/01/2025

05/01/2025

04/30/2025

04/30/2025

04/30/2025

04/30/2025

04/30/2025

04/22/2025

04/22/2025

04/21/2025

04/21/2025

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